12 large cocktail shrimp, cooked, peeled and deveined
1 cup ketchup
1/4 cup fresh squeezed lemon juice
2 tblsp horseradish (jarred)
1/4 cup LaBelle Winery Heirloom Tomato or Jalapeño Pepper Wine
Salt and Pepper to taste
Thinly sliced lemon pieces for garnish if desired

Mix all ingredients but the shrimp to form a cocktail sauce. Place a large dollop of the sauce in each of 12 shot glasses. Hang a large shrimp over the edge of each glass, and garnish with lemon slices if desired. Serve on a tray as appetizers and enjoy!